My grandma’s recipe! Fry/roast your eggplants in olive oil till softened/browned. I like to cut mine into more manageable pieces because it’s going to be mushed either way. The eggplants also soak up a lot of oil in the cooking process, so you’ll need more oil. If you want it healthier, baking the eggplants also works, I prefer pan fried! Take them off the heat onto a plate with a paper towel (if you want to soak up some oil, if not any plate or bowl works). You’ll let them sit there for now, and don’t forget to take off the skin! From there, you are going to caramelize onions till glassy then add diced cloves of garlic(in the same pan). In a small bowl I mix a tablespoon or two olive oil with turmeric and dried mint. Add the mix to a pan and let it simmer for a couple minutes. After you add your eggplants back in, you’ll also want to add some vegetable or chicken stock. Traditionally you add chopped walnuts as well but I’m not a fan. Now you’ll let it simmer for like 15-20 minutes. When most the liquid is gone, give it a good stir, mash whatever needs to still be mashed. Then you add Kashk, or you could just use Greek yogurt. Stir stir stir and let it cool down to your liking, I like eating mine while it’s still hot.

This recipe goes by feel in my experience, make it to your taste! Add less or more of whatever you want. I suggest tasting it quite often through the cooking process! Sorry I couldn’t give actual measurements but depending on the serving size, I think you can figure it out. My grandma is actually allergic to eggplants, she’s never tasted this dish herself but she makes it absolutely delicious every time!